Marionberry-Balsamic Glaze (and Vinaigrette)

Ingredients:

(Makes About 1 Cup)

1 Cup Frozen or Fresh Marionberries (you could also use Blackberries)

3 T. Balsamic Vinegar

3 Sprigs of Fresh Rosemary (mine were about 4" long, each)

Small Pinch of Sea Salt

1. Add ingredients to a small saucepan and simmer, stirring often, until berries are broken down, about 7-10 minutes. 
2. Strain (if you want a smooth, seedless consistency); use a spoon to push all of the berry pulp through holes of a fine mesh strainer. 

 


Once the sauce/glaze is finished, you can use it as a glaze for Cedar Plank Salmon. Before cooking:

1. Sprinkle salmon with a pinch of cinnamon, ancho chile powder, and sea salt.
2. Top with 2-3 T. of Glaze.

Vinaigrette:
To 1/2 C. of Sauce, add:
1/4 C. of EV Olive Oil
2 T. Balsamic Vinegar
Pinch of Ancho Chile Powder 
Pinch of Cinnamon


Whisk ingredients, to combine. 

Whole30: Day 2

Manzanita, OR

As I mentioned yesterday, one of the reasons that I am taking on the "Whole30" is so that I have a better idea as to what it really means to eat clean (i.e. give up some of the foods/beverages that I now consider to be treats, but that I have a tendency to consume too often) for 30 days. During my 30-Days, I will be faced with two events that will surely challenge my willpower:

1. Trip to the Oregon Coast to visit Grandma Betty- This may sound harmless, but what you may not know is that she has a deck with the most incredible view of the ocean...also the most beautiful sunsets (see above...not from her deck, but you get the idea). And, what you also may not know is that enjoying a glass of wine on that deck is pretty much perfection. So...that's this weekend. I'm going to stay strong, because I know that come July 4th weekend...we will be there and I will have this opportunity again. I also realize that what really matters is that I am with some of my favorite people and really...it's not about the wine. 
2. Our 7th Wedding Anniversary- We're members of a really great wine club, that makes incredible sparkling wine, so...again...it's not about the bubbly and we can celebrate our anniversary any other day. It's like Whole9 has said before, those things that we crave and love, they'll be there when the 30 days is up. Not that I'm counting...

With that being said, this iswhat I ate today:

Breakfast:
Coffee (8oz) and Coconut Milk (2oz)- Iced
2 Duck Eggs Scrambled (w/coconut oil) and 1/2 cup of Leftover "Better Butter Chicken"* (recipe from Everyday Paleo)
*I used coconut oil instead of butter or ghee and added smoked paprika, chipotle chile powder, and cinnamon to mine.

Snack:
Scoop of Artisana Coconut Butter (only because my friend, Stephanie, tweeted about hers and it made me think about (i.e. crave it and want it). ;)

Lunch:
Lettuce-Wrapped Tacos w/Salmon (6oz, leftover from this recipe) and Cabbage Slaw** (recipe from Everyday Paleo)

**My friend, Becky, made this the other night and left some for me. I added some jalapeno, cilantro, and lime. Good stuff!

Dinner:
Micro Greens w/Leftover Chicken (6oz, leftover from this recipe), Tomato, Steamed Yam (1/4 medium), and 1 T. Coconut-Lime Crema (recipe below)

Coconut-Lime Crema
Ingredients:
2 T. Coconut Milk
1 tsp. Fresh Lime Juice
1/8 tsp. Minced Jalapeno
1/2 tsp. Finely Chopped Cilantro
Pinch of Sea Salt
Pinch of Smoked Paprika
Pinch of Chili Powder

1. Mix ingredients together, in a bowl. 
2. Transfer to the refrigerator for at least an hour, to firm. This isn't necessary, but will thicken the mixture.

What events do you have coming up, during your "Whole30"?

Pulled Pork, Two Ways

Sour Cherry-Orange Cranberry Sauce

Makes About 1.5 Cups

Ingredients

6oz Fresh Cranberries (about 1.25 cups)

Zest and Juice (about 1/2 cup) of 1 Orange 

1/3 cup Dried Sour Cherries or Cranberries (unsweetened or juice sweetened)

1. Mix all ingredients in a small saucepan and cook over medium heat until fresh cranberries are popped and broken down, about 10 minutes.
2. Remove from heat and let cool or serve warm, if desired. 

Sauce/chutney will be thick, so feel free to add water to thin it out a bit; I like mine thick.

I was watching this show on the Food Network yesterday and was inspired by a cranberry sauce made by this company, in Portland, OR. They add dried cranberries to their preserves...what a great idea! So, here's my version...no sugar, but delicious and tart. Enjoy!

Spice-Rubbed Chicken w/Smoked Red Pepper and Cilantro-Pumpkin Seed Sauce

 

Spice-Rubbed Chicken w/Smoked Red Pepper and Cilantro-Pumpkin Seed Sauce 

(From Bobby Flay's Mesa Grill Cookbook)

Serves 4

Ingredients:

4 Chicken Breasts

2 T. EVOO

1/2 C. Sixteen-Spice Rub (for Paleo, use this 14-Spice Rub)

1. Preheat oven to 400F.
2. Rub each breast with 2T. of the spice mixture. Heat the 2T. EVOO in a large ovenproof saute pan over medium-high heat. 
3. Saute the breasts, smooth side (or presentation side) down, until golden brown, 2-3 minutes. Turn the breasts over and transfer the pan to the preheated oven. Bake the chicken until cooked through, 8-10 minutes*. Remove from the oven and let rest for 5 minutes before serving. 
4. Once rested, garnish (if desired) with Cilantro-Pumpkin Seed Sauce, Smoked Red Pepper Sauce, and Cilantro.

*Do not overcook the meat. It will continue to cook once removed from the oven, during the resting period.

Roasted Garlic

Ingredients:

1 Head Garlic

1/2 T. EVOO

1. Preheat an oven to 400°F.
2. Cut off the tops of the garlic heads and rub the cut surface with the olive oil. Wrap the garlic in a sheet of aluminum foil.
3. Roast until the garlic cloves are soft and lightly browned, about 1 1/4 hours. 
4. Let cool completely.
5. Garlic can be squeezed out of the skins, for use.

Smoked Red Pepper Sauce

(From BobbyFlay.com)

Yields: 2 ½ cups (adjust as needed**)

4 roasted, peeled, seeded red bell peppers (roast over a gas flame, on the BBQ, or in a 425F oven), chopped
½ small red onion, coarsely chopped
4 cloves roasted garlic, peeled
¼ cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chipotle puree
Salt and freshly ground black pepper
½ cup olive oil

1. Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. 
2. With the motor running, slowly add the oil and blend until emulsified. 
3. Strain sauce into a bowl.

**I quartered (1/4) this recipe and produced enough sauce for four servings. Make the full batch if you'd like to make this meal more than once throughout the week.  

Cilantro-Pumpkin Seed Sauce

(From Bobby Flay's Mesa Grill Cookbook*)

Makes 2-4 Servings

Ingredients:
1/2 C. Packed Fresh Cilantro 
1/8 Cup Pumpkin Seeds, toasted
1/4 Small Shallot
1/2 Garlic Clove
1 T. Red Wine Vinegar (this is not considered Paleo, so use lemon or lime juice if you'd like)
1/2 C. Fresh Spinach Leaves
3 T. EVOO
1 tsp. Raw Honey
Sea Salt and Pepper, to taste

1. Combine cilantro, pumpkin seeds, shallot, garlic, vinegar, spinach, and 1/8 C. of water in a blender and blend until smooth. 
2. With the motor running, slowly add the oil and blend until emulsified. 
3. Add honey, salt, and pepper. 
4. The mixture should be a slightly loose sauce consistency.
5. Store in the refrigerator, for up to one week.

*The recipe has been modified slightly.

And, here's the Spice Rub again:

16 14 Spice Rub

(From BobbyFlay.com)

Makes About 2 Cups

3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder (I was unable to find this one, so I just increased the other chile powders)
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground fennel seed
1 teaspoon chile de arbol
3 tablespoon brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper

Whisk together all spices in a bowl.

Parchment-Wrapped Whole Fish and Some Tasty Sauces

Parchment-Wrapped Bronzino w/Cilantro-Pumpkin Seed Sauce and Roasted Poblano Vinaigrette

 Serves 2

Ingredients:

Whole Bronzino (about 1.5lbs)

Handful of Fresh Cilantro

1/2 Large Lemon, thinly sliced

1/4 C. White Wine (always use a wine that you enjoy drinking)

2T. EVOO

Sea Salt and Pepper, to taste

1.  Preheat oven to 415F.
2. Lay a piece of parchment paper (big enough to wrap the fish) on a baking sheet. 
3. Make 3-5 small slits (1-2" long) on each side of the fish.  
   
4. Oil the the fish, inside the cavity and all over the skin. Season with salt and pepper.
   
5. Fill the cavity with lemon slices, garlic, and cilantro. Add the white wine. 
6. Wrap the fish in the parchement and tie with twine, if needed.
7. Put the wrapped fish (on the baking sheet) into the oven.
8. Bake for 20 minutes, until fish is white and still moist. 

Serve on a bed of wilted spinach with Cilantro-Pumpkin Seed Sauce and Roasted Poblano Vinaigrette (recipes follow). 

 

Now that it's done...what do I do!? 

1. Transfer fish to a plate.
2. Using a sharp knife or fish knife, cut between the head and body until the knife touches the backbone. Repeat on tail end.
3. Insert knife at tail end, and cut from backbone to cavity. With knife resting against backbone, cut up to head.
4. Insert a spatula underneath flesh of fish, on top of the backbone and lift.
5. Lift tail; remove backbone. 

 

You could stop there, but then you'd miss out on...

**These sauces are the perfect accompaniment to this fish, but also pair well with chicken (especially prepared with this rub).


Cilantro-Pumpkin Seed Sauce
(From Bobby Flay's Mesa Grill Cookbook*)

Makes 2-4 Servings

Ingredients:
1/2 C. Packed Fresh Cilantro 
1/8 Cup Pumpkin Seeds, toasted
1/4 Small Shallot
1/2 Garlic Clove
1 T. Red Wine Vinegar (this is not considered Paleo, so use lemon or lime juice if you'd like)
1/2 C. Fresh Spinach Leaves
3 T. EVOO
1 tsp. Raw Honey
Sea Salt and Pepper, to taste

1. Combine cilantro, pumpkin seeds, shallot, garlic, vinegar, spinach, and 1/8 C. of water in a blender and blend until smooth. 
2. With the motor running, slowly add the oil and blend until emulsified. 
3. Add honey, salt, and pepper. 
4. The mixture should be a slightly loose sauce consistency.
5. Store in the refrigerator, for up to one week.

*The recipe has been modified slightly.

Roasted Poblano Vinaigrette
(From Bobby Flay's Mesa Grill Cookbook*)
Makes 2-4 Servings

Ingredients:
1 Poblano Chile, roasted, peeled, seeded, and chopped
1 tsp. Red Wine Vinegar (this is not considered Paleo, so use lemon or lime juice if you'd like)
1/2 Clove Garlic
1/2 tsp. Raw Honey
1/8 C. Olive Oil
Sea Salt and Pepper, to taste

 Roasting the Poblano over a gas flame (can also be done in a 425F oven):

1. Combine pepper, vinegar, garlic, honey, and 1 T. cold water in a blender and blend until smooth. 
2. With the motor running, slowly add the oil and blend until emulsified.
3. Add salt and pepper, to taste. 

*The recipe has been modified slightly.